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Recipes for your Multicooker continued
Toffee Apples
Makes 20
20 small red apples
20 wooden skewers
1kg caster sugar
¼ cup water
¼ cup white vinegar
¼ teaspoon cream of tartar
Red food colouring
1. Wash apples and dry thoroughly; insert the
skewers firmly.
2. Place sugar, water, vinegar and cream
of tartar into cooking vessel. Set Control
Probe to MED setting; stir mixture until
sugar has dissolved.
3. Allow mixture to boil until temperature
light goes out on the Control Probe, about
15 minutes.
4. Add food colouring, a few drops at a time,
until toffee is bright red in colour. Lightly
grease two baking trays.
5. Carefully and quickly dip the skewered
apples into the toffee. Allow excess toffee
to drip before placing onto greased trays.
Repeat procedure with remaining apples
and allow to set.
20
Brandied Fruits
Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones removed
½ cup glace cherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
1. Place apricots, syrup from can and prunes
into cooking vessel. Heat to boiling on
MED setting; reduce heat to MIN/MED and
cook for 10 minutes.
2. Transfer mixture to a bowl; add cherries
and brandy. Cool mixture and refrigerate for
24 hours.
3. Peel and slice bananas diagonally, add
to fruit. Top with shredded coconut, if
desired. Serve fruit in dessert dishes and
top with whipped cream
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